Spicy Roasted Pumpkin Seeds
Spicy Roasted Pumpkin Seeds and other gourmet seasoning ideas.
Servings: 4 servings
Calories: 176kcal
Ingredients
- 2 cups fresh pumpkin seeds
- 1 tablespoon olive oil
- 1 teaspoon fresh lime juice
- ¾ teaspoon sea salt
- ¼ to ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon chipotle pepper powder
- ½ teaspoon coriander powder
- ½ teaspoon sumac
Instructions
- Preheat oven to 350-degrees F.
- Remove seeds from pumpkin and rinse in a bowl of water, separating the seeds from the pulp. It's ok if all the pulp does not comes off.
- Drain all the water. Add oil, lime juice, salt, and spices and mix to coat well.
- Spread evenly on a baking sheet covered with parchment paper. Bake until toasted, approximately 20 minutes, tossing after 10 minutes.
- Oven temperatures vary, so time may need to be adjusted. Remove from oven, and cool slightly before serving.
Notes
Nutrition Info only applies to Spicy Roasted Pumpkin Seeds.
- If you will be carving the pumpkin to make a jack-o-lantern, begin by slicing the top off of the pumpkin as you normally would. Otherwise, slice the pumpkin in half to access the pumpkin seeds easier. By the way, a long serrated knife, or a large carving knife (from a carving kit) are the best options for the job.
- Using a large spoon, ice cream scoop, or carving spoon (from a carving kit) to scrape the inside of the pumpkin. Remove the seeds and stringy fibers & guts. Another great tool for the job is the lid from a mason jar.
- Place the seeds and any fibers that are still attached inside of a large bowl. Cover the seeds with warm water.
- Remove the seeds that float to the surface. Next, separate the seeds from the attached stringy fibers.
- Dry seeds on a kitchen towel before proceeding with the recipe, unless you're infusing the seeds with salt first.
Nutrition
Calories: 176kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 114mg | Fiber: 6g | Sugar: 0g